Removing the Coppa From the Boston Butt
Welcome Back. Today we are demonstrating how to remove the coppa muscle form the pork shoulder or "Boston Butt". This highly prized group of muscles makes for a delicious roast, great steaks, or Amazing Cured and dried Italian Salumi known as Capicola.
This video was requested by many who are having a hard time finding the coppa cut. To get started all you need to do is go to your local butcher and order a complete Boston Butt. Ask the butcher to cut it between the 5th and the 7th rib. In the video the pork shoulder that I am using is rather small but no matter the size of the pig there are 2 coppa on every one (the right and left side).
If you have any questions be sure to let me know and if you want to see how to take this cut and turn it into delicious Italian Charcuterie be sure to check that video out here:
Curing the Coppa: • Curing A Capocollo (Coppa) Pt 1: The Cure
Drying the Coppa: • Curing A Capocollo (Coppa) Part 2: Geting...
Slicing the finished Product: • Curing A Capocollo (Coppa) Part 3: The Reveal
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Eric